Hot Dish

By: Judi Gallagher

What’s the hot dish at Andrea’s right now? Our meat ravioli with butter, sage and Parmesan. Guests are going crazy over it. What makes it so special? This is how ravioli must be done, single, one at a time, no machine. My great-grandmother taught my grandmother, and she taught my mother, who taught me. I […]


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What’s the hot dish at Andrea’s right now?
Our meat ravioli with butter, sage and Parmesan. Guests are going crazy over it.

What makes it so special?
This is how ravioli must be done, single, one at a time, no machine. My great-grandmother taught my grandmother, and she taught my mother, who taught me. I use the best ground veal, pork and fresh seasoning. I use only the egg yolk in my pasta, and the flour is very expensive. I have it shipped from a town near Naples, Italy.

It’s so light, yet incredibly rich.
Yes, simple and pure ingredients bring out the best in each dish. I love that you can taste the butter without it being too overpowering and that you get the hint of sage without being hit over the head with it.

What’s your favorite food product right now?
A new olive oil from Umbria. Low acidity and high fruit content make it incredible to cook with or to dip fresh bread in. Guests are asking if they can buy some of it, and we’re going to give them the opportunity to do that soon.

Andrea’s, 2085 Siesta Drive, (941) 951-9200. Learn more about Chef Andrea and his restaurant at Judi’s Foodie’s Notebook blog at sarasotamagazine.com.